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salsa verde on a blue plate with tortilla chips

The Best Homemade Salsa Verde.

This homemade salsa verde is so good on tacos or burritos. It's easy to make, too!

Course Appetizer
Cuisine Mexican
Keyword taco toppings
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 33 kcal
Author Kelly Roenicke


  • 1 ½ pounds tomatillos
  • 1 shallot
  • 4 garlic cloves
  • 3 serrano peppers
  • cup cilantro leaves
  • 1 ½ Tablespoons lime juice
  • 1 teaspoon salt


  1. Place the oven on low broil.

  2. Remove the husks from the tomatillos, and rinse under warm water to remove the sticky coating. Trim off the tops, and place on a foil lined baking sheet.

  3. Add the whole serrano peppers and the garlic cloves in their skins to the baking sheet.

  4. Broil for about 10 minutes, until the skins on the tomatillos start to blacken. Stay near the oven, as all ovens are different, and you don't want to burn anything.

  5. Allow the vegetables to cool on the pan.

  6. Using gloves, remove the stem and seeds from the peppers. Remove the skins from the garlic as well.

  7. Place all the roasted vegetables along with the peeled shallot, fresh cilantro leaves, lime juice, and salt in a food processor. Process on high until relatively smooth.

  8. Add more salt or lime juice if needed.

  9. Enjoy with chips or on tacos or burritos!

Recipe Notes

Store leftover salsa in the refrigerator for up to five days.

Nutrition Facts
The Best Homemade Salsa Verde.
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 293mg13%
Potassium 251mg7%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 163IU3%
Vitamin C 13mg16%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.